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Baked salmon with salsa verde
date:Jul 24, 2014
chilli, garlic, mustard, lemon juice and half the oil in a bowl.

2. Place 1 salmon fillet, skin side-down, on a board. Top with two-thirds of the parsley mixture. Top with remaining fillet, skin-side up. Tie with kitchen string at 3cm intervals. Rub with remaining oil. Place in a baking dish.

3. Cook for 15 minutes for medium-well done or until cooked to your liking. Cut into 8 slices. Serve with lemon wedges and remaining parsley mixture.

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